Trust me in this one, you’ll get potatoes cubes that won’t lose their shape. If you are worried about the vinegar smell or flavor, the amount is so small that there is absolutely no trace or scent of it in the veggies.

So, this is a pretty simple salad recipe. Boil your veggies, cook your chicken (you can also boil it), then shred it, add the apple cut into cubes, and coat with mayo. EASY.

You can feed a crowd with this potato chicken salad with little to no effort. You can double the number of ingredients to accommodate your needs.

Can you use rotisserie chicken?

Absolutely.

Rotisserie chicken is one of the greatest shortcuts ever invented. I always use this trick for recipes like zucchini boats or pot pie.

I’m all about cutting cooking time so I can spend more time outside with my family and friends.

How to store this chicken potato salad?

Mayonnaise goes bad very easily on a hot day. So, if you are thinking about taking this salad to a picnic (or somewhere outside) I highly suggest you add the mayo just before serving. This way you can be 100% sure that the salad will be in great condition.

Now, if you want to store it at home, you can save it in the fridge for up to 2 days.

What to serve with ensalada de gallina?

In a traditional Venezuelan Christmas dinner, we usually serve it with pan de jamon and hallacas.

Ensalada de gallina is a potato chicken salad that is usually made in Venezuela for the holidays. It’s a creamy protein salad that can be served as a side dish of by itself with a loaf of bread.

Course:
Salad, Side Dish

Cuisine:
Venezuelan

Keyword:
chicken potato salad, ensalada de gallina

Servings: 6people

Ingredients

2chicken breast(around 350 gr)

3big potatoes

3big carrots

¼cupgreen peas

1green apple

5tbspmayo

1tbspvinegar

Salt to taste

Instructions

In a big pot, add enough water to boil the veggies. Add salt (enough to make the water a bit salty) and the vinegar. Take the water to boil.

In the meantime, peel the carrots and the potatoes. Then, cut both into cubes of the same size. Toss the veggies into the boiling water for 15 minutes or until fork-tender. (if you are using frozen peas, toss them into the boiling water 5 minutes before the carrots and potatoes are done)

Boil the chicken breast in a different pot with enough salt. Boil for 20 minutes and shred it.